Cooking Hints

Cooking Hints

Fluffier Meringue
For a really fluffy meringue, add 1/4-teaspoon of white vinegar to 3 egg whites.

A Tenderizing Marinade
Vinegar is a fine tenderizer for tough meats or game. Make a marinade in the proportion of one-half cup of wine, white, or cider vinegar to a cup of liquid bouillon.

Poaching Eggs
Add a teaspoon of white or cider vinegar to the water in which you are poaching eggs. The whites stay better formed.

Keeping Cheese Fresh
To keep cheese fresh and moist, wrap it in a cloth dampened in white vinegar and put it into an air-tight wrapping or container.

Flavor Booster
You can really perk up a can of soup, gravy or sauce with just a teaspoon of wine vinegar. It adds flavor and tastes fresher.

Tastier Boiled Ham
Add a little white, cider or wine vinegar to the water in which you boil ham. It will draw out some of the salty taste and improve the flavor.

Whiter Fish
Try soaking fish in vinegar and water before cooking. You’ll get a whiter, less “fishy” tasting fish. Use 2 tablespoons of white vinegar per quart of water. Let fish fillets soak in it for 20 minutes before cooking.

Firmer Gelatins
Add a teaspoon of white vinegar to any gelatin recipe in hot summer months to keep molded salads and desserts firm.

Tender Beef
When you boil beef, make sure to add about a tablespoon or more of wine, white, or cider vinegar to the water to soften fibers and make it tender.